Beer Forum

I'm trying to be conciencious about my recipe design and use fewer types of grains, where my initial recipe uses only 3-4 grains, and then I only add more in rebrews if it needs complexity. I'm trying when designing my oatmeal stout, I came across this British chocolate malt. It's about 100L darker roasted than the american, and only 50L less than black malt or black barley. Has anyone used it / has any comments or suggestions about it? Do you think the flavor profile of this grain would be right for a stout as the only roasted grain(~1#), or do you think it would need support from black malt/barley?

It's a solid chocolate malt. I'd generally use it with some roasted barley as well. Proportionally, you'll probably want about 50% more chocolate malt than roasted barley in an oatmeal stout (so if you have 4oz of roasted barley, use 6oz of chocolate malt). So I'm not talking completely from my bad memory here, take a look at Jamil's oatmeal stout and work from there to find your taste:

http://beerdujour.com/Recipes/Jamil/Jam ... lStout.htm

His bill consists of:
Pale Malt(2-row) Great Britain
Flaked Oats America
Chocolate Malt America
Victory Malt America
Crystal 80L
Roasted Barley America